Most often in culinary books or on the Internet, you can find accelerated recipes for baking bread on leaven, which do not give the expected fantastic result. Loafs do not work as splendid as they would like, and lose in taste to the products that our grandmothers and great-grandmothers baked.
The following recipe for bread on leaven in the oven is the most complete and involves the use of natural bread sourdough, the preparation of which we will also describe in detail.
Sourdough for bread at home
Ingredients:
- rye flour - 4-6 servings of 70 g;
- wheat flour of the highest grade - 4-6 portions of 30 g;
- water - 4-6 portions of 120 ml;
Preparation
- When preparing the ferment, combine two types of flour in a jar and mix it thoroughly.
- Now we pour a little warm water (38-40 degrees) and break all the lumps with a wooden spoon. We get, ideally, a semblance of a dough for consistency, a bit lighter than a pancake.
- We cover the jar with a napkin and leave it for a day in the warmth.
- Now every day "feed" the leaven in the can with the addition of another portion of flour (a mixture of two kinds) and warm water, mix and again leave in the warmth for fermentation.
- Depending on the temperature conditions, as well as the quality of flour and water, it may take from three to six days for the ferment to wilt and grow at least twice as much.
The recipe for bread in the starter in the oven
Ingredients:
For opary:
- yeast - 250 g;
- wheat flour - 3 portions of 160 g;
- water - 3 portions of 160 ml;
For the test:
- the whole portion of the spoons;
- sunflower oil without fragrance - 45 ml;
- water is warm (38-40 degrees) - 1.15 liters;
- rye flour - 190 g;
- whole wheat flour - 100 g;
- wheat flour - 1,9 kg;
- salt, large, not iodized - 30 g.
Preparation
To prepare homemade bread on the starter for the correct and complete recipe, we will first put the spit on the ferment. The principle of its maturation is similar to the process of creating a ferment, which we described above.
- First, pour 250 grams of leaven into a fermentation vessel with a volume of at least four liters and add a portion of dough made from an equal weight of water and sifted flour (160 grams each).
- We mix the leaven with the dough and leave for five hours in the heat, covering the container with a tissue cut.
- After a while, again, we enter the same portion of a simple dough from flour and water and leave to wander for another five hours.
- Next, for the third and last time, add the flour with water to the gum, mix the mass and let it wander for four hours.
- Ideally, the opara should increase at least twice as a result.
- We cast a batch of 250 grams of gum, which can be used as a starter for the subsequent baking of bread, and we place the vessel, covered with a cloth, in the refrigerator on the lower shelf.
- In the main portion of the douche, we pour in vegetable and warm water and mix the ingredients well with a wooden spatula or spoon.
- Now we sift in another bowl with a volume of wheat flour of a higher grade and whole grains and mix it with stone not iodized salt.
- Pour the spoon with the water and butter to the flour and make the kneading dough. It should turn out to be soft and just a little sticky.
- Leave the flour in a bowl under the film for about forty minutes, then divide it into the desired number of portions.
- Each portion of the dough is kneaded by hand for three minutes, sprinkled with flour from above and put into an oiled form.
- Leave the billets of bread to go for about three to four hours in the heat, and after they increase in volume by half, we send to the oven heated to 200-210 degrees.
- Depending on the size of the bread baking forms, it may take from forty to eighty minutes.
- White bread on the leaven in the oven is ready. Let it cool on the grate and we can take a sample.
In a similar manner, you can prepare rye and rye-wheat bread, but in this case you will need to take 1.5 to 2 times more sourdough.
Of the specified number of components, four medium loaves are obtained. If desired, the proportion can be reduced by half.